31 Effortless Dinners to Make Every Night This Month
Spring dinners are just around the corner, but we still kinda want to cuddle under a fluffy blanket and eat comfort food. Here, an easy meal plan that strikes just the right balance.
March 1: Grilled Goat Cheese Sandwiches with Balsamic Beets
It’ll satisfy your craving for something warm and cozy but is packed with bright, crunchy veggies that won’t weigh you down. Win-win.
March 2: Chopped Italian Salad Pizza
PSA: Lettuce does have a season, and it’s starting to happen right now. So instead of throwing it all together in a boring bowl…garnish your pizza, people.
March 3: Skillet Gnocchi with Sausage and Broccoli Rabe
Yep, it’s a Sunday, but you’ll only have to spend 30 minutes whipping up this skillet.
March 4: Green Bowl with Chicken, Citrus and Herbs
Packed with juicy protein and hearty greens, this clean-eating dinner makes magical leftovers.
March 5: Instant Pot Vegan Farro Risotto
Risotto is one of our favorite foods, but we always look for ways to make it easier. Enter the version that practically cooks itself.
March 6: Mozzarella Meatball Frittata
Family-friendly magic. Plus, you can jump-start the recipe with store-bought frozen meatballs.
March 7: Indian Salad Bowl with Crunchy Chickpeas
This 20-minute power meal is fresh, vibrant and just so happens to be packed with wrinkle-eliminating nutrients.
March 8: Honey-Mustard Chicken Bake
Boneless chicken thighs are seasoned with a zesty homemade honey-mustard sauce and served over rainbow-colored veggies.
March 9: Shrimp Fajita Salad with Avocado Cilantro Dressing
There’s something irresistible about bright and tangy mango, avocado and spicy shrimp.
March 10: Creamy Gochujang Zoodles
The whole point of zucchini noodles? To load them up with the tastiest toppings imaginable.
March 11: Joanna Gaines’s Asparagus and Fontina Quiche
Finally, there’s a light at the end of the cold-weather tunnel. We’re obsessed with Gaines’s beautiful signature quiche, laced with fontina, Gruyère and thin strips of asparagus.
March 12: One Pot Pasta Limone
Think of this one-pot wonder as dinner in your back pocket: Most of the ingredients are in your pantry and it’s ready in practically no time. (Well, 15 minutes to be precise.)
March 13: Easy Indian-Inspired Kitchari Bowls
Our simplified version starts with red lentils, which you can find at any supermarket, plus plenty of fresh vegetables. Balancing your doshas = the cure to all the winter blues.
March 14: Rainbow Collard Wraps with Peanut Butter Dipping Sauce
Make these beauties up to two days in advance and wow everyone at the dinner table.
March 15: Clean-Eating Bibimbap Bowls
Sometimes, even we get sick of quinoa. Whip up these brown-rice based bowls and marvel at their flavorful, nutritious crunch.
March 16: Easy Skillet Linguine with Trumpet Mushroom ‘Scallops’
Fun fact: Sautéed trumpet mushrooms look like scallops but are much easier to cook (and a hell of a lot cheaper).
March 17: 15-Minute Cheater's Pad Thai
Pad Thai is the LBD of comfort food. Dependable and there for you when you need it most. This one takes no time to make after a long day.
March 18: Roasted Beet Tartare
Hold up…beet tartare? Yep, it looks just as fancy as its meaty counterpart but is so much easier make at home. (Don’t forget the soft-boiled egg.)
March 19: Poblano and Mushroom Tacos with Tomatoes and Goat Cheese
If your taco night revolves around ground beef, Monterey Jack cheese and sour cream, it’s time to expand your repertoire.
March 20: Pan-Fried Cod with Orange and Swiss Chard
News flash: Cooking seafood doesn’t have to be tricky and time-consuming. Case in point, this recipe, which goes from the fridge to the table in 30 minutes.
March 21: Chickpea and Vegetable Coconut Curry
In case you haven’t noticed, the humble chickpea is having a major moment right now. It also absorbs all of the tasty flavors surrounding it, like red curry paste and lime juice.
March 22: Shrimp with Cauliflower 'Grits' and Arugula
Low-carb, yet surprisingly filling. We won’t tell if you start with store-bought riced cauliflower.
March 23: Vegan Lentil-Mushroom Burgers
At last, a veggie burger that’s actually juicy. Pile ’em high with sliced vegetables and they’re pretty as can be.
March 24: Roasted Tandoori Cauliflower Bowls
Traditionally, this dish is made with chicken and cooked inside a big clay oven. But we decided to sub in our favorite veggie (cauliflower, of course) and grab our sheet pan to cut down on time and dirty dishes.
March 25: Charred Broccoli with Sriracha Almond Butter Sauce
If you’re looking to bulk this up, toss it in a big bowl with soba noodles. Yu-um.
March 26: Ina Garten's Updated Chicken Marbella
Hello, old friend. Chicken thighs are marinated with prunes, olives, capers and a stunning amount of garlic. There’s a reason it’s a classic; it’s full of big flavors and so easy to make.
March 27: Harissa Chickpea Stew with Eggplant and Millet
Swap in whatever veggies and grains you have on hand. This recipe is all about flexibility.
March 28: Vegan Slow-Cooker Detox Coconut Soup
Reset your system with this light (but still creamy) concoction. It’s vegan, dairy-free, gluten-free and piled high with crisp greens.
March 29: Keto Sheet-Pan Chicken and Rainbow Veggies
You’ve got hungry kiddos on your hands and you want something healthy and delicious that requires practically no thought or dishes. We’ve got you.
March 30: Orecchiette with Spring Greens
Spring has sprung, and this calls for a celebration. We present you a bountiful spring salad plate of pasta.
March 31: Baked Sesame-Ginger Salmon in Parchment
Make a whole feast—no pots or pans required.